Carolina Cajun Shrimp Boil Packets - Carolina Country

Carolina Cajun Shrimp Boil Packets

4.5/5 rating (4 votes)
Carolina Cajun Shrimp Boil Packets

Foil packets are perfect for camp cooking on the grill or in hot coals. Make ahead at home and throw in your cooler, or have fun making on site. They come in their own serving “dish” too!


  • 1 stick butter, cut into 8 pieces
  • 1½ pounds large or jumbo shrimp, peeled and deveined
  • 1 pound andouille sausage, cut in ½" rounds
  • 2 large ears corn, cut in rounds
  • 8 small new potatoes, cut in ½" rounds
  • 1 bunch green onions, cut in 1" pieces
  • 1 lemon sliced in thin rounds
  • 1–2 teaspoons Cajun or Old Bay Seasoning per packet
  • 1 cup tomato-based BBQ sauce
  • ¼ cup chopped fresh parsley, optional


  1. Prepare coals or preheat grill to high heat.

  2. Tear 4 sheets of heavy duty foil, about 12"–14" square. Put one pat of butter on each piece of foil. Scatter meats and veggies over butter. Lay 2 slices of lemon on top. Dust with seasoning. Drizzle each with ¼ cup of sauce. Top with remaining pats of butter. Fold into sealed packets.

  3. Cook over direct heat for about 12–15 minutes. Carefully open packets and garnish with parsley!

  4. Grill some bread for dipping in the delicious juices you’ll have in these packets.

Recipe courtesy of

Wendy Perry, a culinary adventurist specializing in NC-made food products and small NC farms

Rate this recipe

4.5/5 rating (4 votes)

Share this recipe

Comments (2)

  • Can this recipe be fixed in the oven? Also can the recipe "Campfire Fruit Grunt" be fixed indoors not on a grill?

    Linda Gilbert |
    September 09, 2017 |

  • Hey Linda!
    Sorry for the delay. I had surgery and the fog is just clearing...

    For the packets... Just put them on a sheet pan so they won't dribble and make a mess in your oven in case the foil gets a tear. Having not done this, I would suggest trying 400F for about 20 minutes. Be sure to open the foil slowly so you won't get a steam burn!

    For the grunt... this is a steamed stove-top "cobbler/pie" so once you've got the fruit filling made and slow simmering, you'll just dollop the topping on, cover and continue cooking (steaming) about 20 minutes. You probably won't have the browning on the dumplings like you see in the picture from cooking in a covered grill, but it will be just as tasty!

    Hope this helps! Do come back to this post and let me know...


    wendy perry |
    September 18, 2017 |

Leave a comment

You are commenting as guest.

Like this?

Share it with others